Well since I can’t post the gift spell until I gift the one i made to who it goes to I decided to share a recipe thay genuinely helped me out when I was feeling down yesterday. I felt alone and upset by a friend, but mostly because her fiance made me feel that way. Anyways. Let’s get started(and see if this get a hate like the last one. No I’m not salty I promise)

Disclaimer: this isn’t a spell just some of my own kitchen witchery(so it can be). All of these things I added to my cocoa are comfort things that help calm me. It may not work for everyone.

1. Pour your packet into your mug, add the milk until your content with the amount

2. Put in the microwave starting with a minute and adding on more until the liquid is the temperature you want

3. Mix until the clumps are gone(or mostly gone)

4. Add in a drop or two of vanilla extract, a dash or two of cinnamon and nutmeg. Mix again.

5. Add in optional ingredients(I used marshmallows!)

6. Sit and enjoy! Or in my case use the warmth to make your coldish feeling heart warm up again.

…

Again this is what works for me. This is one of two things that really help me. I’ll post the other one as well here in a bit.(involves milk, cinnamon, sugar, and nutmeg Lmao. I’m a woman of simplicity).

Mead sells for a base price of 200g and offers 75 energy and 33 health, also at base. All factors increase with quality. It provides the buff Tipsy (-1 Speed). Description: A fermented beverage made from honey. Drink in moderation.Game ingredients: Honey, used at KegDifficulty: Medium, 2 months. Makes about 12 small (375mL) bottles.

A long time ago someone on here messaged me with instructions on how to make mead. I modified the recipe a bit, but the concept is very similar to his descriptions (thank you @wearefeylock​ !!)The main modification was that I racked the mead several times to get rid of sediment. Apologies in advance for this infodump.

Dump out 1L of water from the jug and add the 1L of honey to it. The mead-making process will mostly be done in this water jug, as it’s sterile. Shake the jug really well until the liquid is a dark gold in colour.

Add your fruits and spices, if desired. Technically by adding fruit the mead becomes what’s called a “melomel”. Still mead, so I’m not concerned. Sprinkle the package of yeast on top. I only used half a package since this recipe only makes 4L.

Make a small hole in the centre of the lid for the jug. As the yeast eats the sugar in the mead, it will release a lot of gas that needs somewhere to escape.

However, we don’t want other gases to get in, so we’ll be covering the lid with a makeshift airlock: a balloon. You can secure it in place with a rubber band for extra protection if you feel the need to. Let the jug sit in a warm place for 1 week. If the balloon fills up with a lot of gas, gently pull the opening away from the lid and squeeze the balloon to force out some air.

After a week, we’re going to “rack” the mead. Although some people don’t bother with this, I do it to remove sediment as well as take out the fruit and spices. Racking means to move the liquid from one container to another. This allows you to remove sediment (and there will be a fair bit if you have fruit in your mead) and also remove a lot of gas from the mead.

If you have a carboy and siphon, then you know what to do. I have them so I went with that method. If not, get another 4L jug (I do not recommend a milk jug simply because there may be some bacteria from the milk hiding in it), strap a cheesecloth over the opening of your full jug, and pour it into the new one with a funnel. Empty out the sediment and additives from your old jug and clean it. Hold on to it so you can use it later on for racking again. As with the first jug, poke a hole in the lid of the new one and pop a balloon over it.

Let that bad boy sit for at least another 2 months, racking every couple of weeks (if desired) to ensure a clear mead. Our friend who provided me with the recipe said to pop the jug in the fridge for the second half of the fermentation process for a drier mead, if that suits your fancy.

Transfer the mead to sterile bottles and enjoy!

The mead isn’t very strong, and still has some sweetness to it. The fruit and spices added some nice flavours. Great as a dessert wine or for giving as a gift! (just don’t give it to Penny)

My 7yo daughter and I have a tradition of baking gingerbread cookies at Christmas time. This year we broke from that and tried our hand at window sugar cookies. They’re far from perfect, but she’s proud, and so am I.

Let’s get started!

In a small bowl, mix the warm milk, yeast and sugar and allow to sit for 10 minutes to activate.

Add the mixture to a large bowl, and mix in the yolks, butter, vanilla bean and almond extract.

Add the flour slowly while mixing, and the salt half way through adding the flour.

Once all the flour is mixed in, knead for a few minutes.

Place dough into a greased bowl and allow to sit until the dough has doubled in size.

Punch down dough and roll out to 1/ 2-inch thick.

Cut out donuts with a 3-inch circle cookie cutter and place onto a parchment lined cookie sheet and cover with a towel to rest for 20 to 30 minutes.

Heat oil to 350ºF. Once the donuts have rested, place them into the hot oil.

Fry for 1 minute on one side, then flip the donuts and fry another minute until both sides are golden brown, remove from oil and place onto a paper towel lined baking sheet to drain.

To make the jelly filling: whisk the jam in a small saucepan over medium heat until it comes to a boil. Mix the cornstarch and water to make a slurry, and then whisk into the boiling jam. Whisk constantly until it thickens, then cool completely and scoop into a decorating bag fitted with a #802 tip.

Allow the donuts to cool and fill with jelly mixture by piping it into the side of the donut.

Using the red icing, pipe and fill a circle on top of the donut. Allow to dry for 15 minutes.

Using the yellow icing, pipe and fill a yellow star on top of the red circle.

1) Preheat oven to 350 degrees (Fahrenheit). Fill cored apples with raw sugar. Pierce the orange with the cloves. Arrange on a baking tray and bake in the oven until aromatic, or 40 minutes.

2) In a large sauce pot, add your cider, port, and madeira. Grate some nutmeg and fresh ginger into the pot, add allspice and cinnamon sticks. Use a whisk to integrate and allow to heat.

3) In a stand mixer, beat egg whites to stiff peaks. Use a hand whisk or hand mixer to emulsify egg yolks until bright yellow and frothy. Then, fold the yolks into the whites.

4) When the cider mix is steaming, strain it and gradually add the egg mixture to the cider, whisking gently to incorporate.

5) Transfer the baked fruit to a large punch bowl, and cover with the wassail. Add cognac if desired. Serve in small glasses!

Chef/Witch’s Note

Normally I would include an entire segment on the magical ingredient for this drink. However, it is Solstice today. The drink itself is magical, and given that today is a day of merriment and celebration, I think that should be the focus. Next week, I’ll have a more typical Foodie Friday. But until then,

The best way to make banana bread is to use cannabutter, however it can also be made using extremely finely ground Cannabis.

•Directions:

-Preheat the oven to 350 °F (175 °C). Grease a 9x5 inch loaf pan.

-In a large bowl, stir together the melted marijuana butter and sugar. Add the eggs and the vanilla, mix well. Combine the flour, baking soda and salt, stir into the marijuana butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

-Bake at 350 °F (175 °C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Then cool the loaf in the pan for 10 minutes before removing it to a wire rack to cool completely.